Aarhus University Seal / Aarhus Universitets segl

Merete Edelenbos

  1. 2013
  2. Bedre emballage og bevidste forbrugere - to vigtige nøgler til friskere grønsager

    Merete Edelenbos (Lecturer)

    Nov 2013

    Activity: Talk or presentation typesLecture and oral contribution

  3. XI International Controlled & Modified Atmosphere research conference

    Merete Edelenbos (Participant)

    Jun 2013

    Activity: Participating in or organising an event typesParticipation in or organisation af a conference

  4. Afgørende faktorer for succes med pakning

    Merete Edelenbos (Lecturer)

    2013

    Activity: Talk or presentation typesLecture and oral contribution

  5. 2012
  6. Postharvest Biology and Technology (Journal)

    Merete Edelenbos (Reviewer)

    29 Aug 2012

    Activity: Publication peer-review and editorial work typesPeer review of manuscriptsResearch

  7. 2011
  8. Journal of Agricultural and Food Chemistry (Journal)

    Merete Edelenbos (Reviewer)

    1 Nov 2011

    Activity: Publication peer-review and editorial work typesPeer review of manuscriptsResearch

  9. Dommer ved Den Store Rødbedefest - Sæt fokus på rødbeden i hjemkundskab

    Merete Edelenbos (Participant)

    8 Feb 2011

    Activity: Other activity typesOther

  10. Rodfrugters smag, tilberedning og sundhedsgavnlige stoffer

    Merete Edelenbos (Lecturer)

    18 Jan 2011

    Activity: Talk or presentation typesLecture and oral contribution

  11. Journal of Agricultural and Food Chemistry (Journal)

    Merete Edelenbos (Reviewer)

    1 Jan 2011

    Activity: Publication peer-review and editorial work typesPeer review of manuscriptsResearch

  12. 2010
  13. Udredning af hvordan kvalitet og holdbarhed af frisk frugt og grønt påvirkes af alder og anvendte metoder efter høst

    Merete Edelenbos (Invited speaker)

    30 Dec 2010

    Activity: Talk or presentation typesLecture and oral contribution

  14. Friskhed og holdbarhed af frisk frugt og grønt

    Merete Edelenbos (Lecturer)

    13 Dec 2010

    Activity: Talk or presentation typesLecture and oral contribution

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